Vegetable Nutri Pie
When I saw the event for making a Balanced Breakfast I immediately remembered my mother’s innovative vegetable pie that she used to make so we would not crave for junk food. Attractive as it looked, we never really imagined that it was meant to be healthy.
In this recipe we use wheat flour, vegetables and bake the dish making it a lot better than other spicy, deep-fried snacks we eat. If you add some sprouts to the vegetable stuffing it becomes even more nutritious. You can try this out on a lazy Sunday morning when you are in no mood to head off anywhere.
Thanks Mansi for giving me a reason to try out my mom’s treasured recipe.
- 1 cup Wheat flour
- 1 teaspoon Maida
- Pinch of Carom seeds
- 1/4 teaspoon Pepper
- 1 tablespoon Butter
- 1 teaspoon Oil
- 1 cup mixed vegetables :
- Shredded Red cabbage
- Green peas
- Finely chopped Capsicum
- Finely chopped Carrot
- 1 tablespoon Grated cheese
For the Dough
- Take wheat flour in a mixing bowl. Add salt, pepper and carom seeds.
- Fold the butter in. Now add luke warm water little by little, mixing well continuously.
- Knead into a soft dough and set aside for sometime.
For the Filling
- Heat oil. Add the vegetables and cook till they turn tender. Add salt, pepper and mix well.
- Turn off heat and grate cheese into the vegetables.
For the pie
- Grease a flat clean surface and roll out the dough with the help of a rolling pin.
- Place the rolled out dough over a greased pie mold. Trim away extra dough with the help of your fingers.
- Now fill the vegetable stuffing into the pie. Garnish with a tomato slice.
- Make thin, long rolls of the dough and criss-cross over the pie.
Preheat oven at 200 ° C . Now place pies in and bake for 12-15 mins.
You can use beans, mashed potatoes or any other vegetable of your choice for the filling. Sprouts will be the best way to go as they are not only nutritious but also filling.